Traditional Vanilla Bundt Cake
I am not bringing you one bundt cake recipe but three : first, a basic and essential in any house, the recipe to make an easy and delicious vanilla bundt cake . You can convert that same recipe, in a very simple way, into a lemon bundt or an almond bundt cake . At the end of the post I tell you how.
Bundt cakes are a very attractive way of making traditional cakes, so this vanilla bundt cake that is as easy as it is quick to prepare could not be missing from our recipe book. I hope you enjoy it as much as we always enjoy it at home.
Remember that you can add to this bundt any coverage that you like . No doubt chocolate goes great with the vanilla flavor, but you may want to caramelize some walnuts or macadamia nuts and sprinkle them on top along with a good drizzle of honey, add chocolate or coconut shavings, make some syrup or just apply a little icing sugar The bundt cake is beautiful as it is, so you can either choose to leave it as bare as natural, or choose to decorate it. What will you do?
- 240g unsalted butter, softened
- 250 grams of sugar
- 6 large eggs (300 grams), room temperature
- 1 tsp (13 grams) vanilla extract
- 375 grams of flour
- 1 cc (3 grams) of salt
- ½ cc (2.5 grams) chemical yeast
- 240ml whole milk, at room temperature
- Preheat the oven to 180 °C.
- In your KitchenAid bowl, using the mixer attachment, beat the butter and sugar on medium speed until fluffy, 5 to 7 minutes.
- Reduce mixer speed to low. Add the eggs, one at a time, beating well after each addition.
- Add the vanilla.
- In a medium bowl, mix the flour, salt and yeast (you can use the KitchenAid sifter accessory to measure the ingredients while you sift them, the cake will be more fluffier). Gradually add the flour mixture to the butter mixture, alternating with the addition of the milk, beginning and ending with the flour mixture.
- Prepare the bundt pan with release spray or by brushing with butter (we used the Brilliance pan ).
- Pour batter into prepared pan. Hit the counter several times with the mold to settle the dough well in the mold, and to get any air bubbles out.
- Put the mold in the oven, at a medium/low height, and bake until it looks golden and when you insert a toothpick it comes out clean (approximately 1 hour). You will also see that the cake seems to be detached from the walls. Remove from the oven and let the mold cool for 10 minutes (if it was taken out of the oven and you tried to unmold it, it would break because it is so tender).
- After the 10 minutes of rest, turn it to unmold and let it rest on a cooling rack.
Once cold, if you want you can apply a chocolate or lemon glaze . You dare? I leave you a very simple and effective coverage to apply a lemon glaze very quickly:
Add the lemon juice to 120 gr of icing sugar little by little, stirring continuously until it reaches the right consistency. If we see that it is not enough, we add a teaspoon of water.
Variations to make other cakes!
You can make variations of this cake in the simplest way and obtaining other most delicious bundt cakes:
To make a Lemon Pound Cake: To make a lemon bundt, substitute 1 tablespoon (3 grams) of lemon zest for the vanilla extract; you have to add the lemon zest to the preparation when you have beaten the butter and sugar. Keep the rest of the instructions the same, but do not add the vanilla.
For an Almond Pound Cake: For an almond bundt, substitute 1½ teaspoons (6 grams) of almond extract for the vanilla extract, OR a couple tablespoons of La Tourongelle almond oil ! You can also substitute 50g of wheat flour for almond flour to increase the flavor. This bundt will do great with a chocolate coating to which, while it is still hot, you sprinkle ground almonds on top.
- We have used the Nordic Ware Brilliance pan to make this cake, but you can make the exact same recipe in other Nordic Ware pans! Here you see all the most popular ones we have in the store.
- I have told you in the introduction and in the recipe about some toppings for this bundt, but you can also add chocolate chips or chopped walnuts or almonds ... Investigate with your favorite flavors and you will be right! You can add them to the dough when you have it ready to put in the mold, but you still have it in the bowl: introduce it into the dough and mix again well so that the seasoning is well distributed
Remember that this Sunday, November 15, is National Bundt Cake Day! You have an obligatory appointment with your molds and the oven, and we await your bundts with the hashtag #bundtdayC&J, so we can see the beautiful bundts you will make! We are waiting for you on Instagram .